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Torafuku

The signature sticky, yet fluffy, rice is what sets ToraFuku apart from other Japanese fine dining restaurants. Made in a 500-pound Kamado pot, a method that has been utilized for hundreds of years in Japan, the shiny grains impress even the most discerning, native palates. Minimal wall art and simple table settings create a very Zen atmosphere, and chefs Harikawa and Hiromasa are dedicated to producing food that is just as calming and satisfying. Favorites at this West Los Angeles hot spot include the black cod filet and the tou ban yaki.

Torafuku

The signature sticky, yet fluffy, rice is what sets ToraFuku apart from other Japanese fine dining restaurants. Made in a 500-pound Kamado pot, a method that has been utilized for hundreds of years in Japan, the shiny grains impress even the most discerning, native palates. Minimal wall art and simple table settings create a very Zen atmosphere, and chefs Harikawa and Hiromasa are dedicated to producing food that is just as calming and satisfying. Favorites at this West Los Angeles hot spot include the black cod filet and the tou ban yaki.